Nutritional aspects and amino acid profiles of tempe from local, imported, and black soybean relating to the functional properties

Abstract Soybean ( Glycine max L ) is a legume rich in protein, fat, vitamins, minerals and fibre. The nutritional value of soybeans the amino acid profiles processed fermented soybean (Tempe) products need to be studied. Tempe flour from black soybean, local (Anjasmoro variety) imported (USA soybean) were analyzed proximately, including carbohydrates (spectrophotometric method), protein (Kjeldahl fat (Soxletation fiber (gravimetric water content method). profile was measured by UPLC LC/MS/MS methods. Local had highest (45.19%), followed (36.87% 35.95%, respectively). (45.83%) compared other flour. (14.79% 13.81%, respectively) higher than that Tempe. Amino test flour, showed acids L-Glutamic Acid, L-Arginine, L-Leucine, L-Aspartic Acid amounts acids, ranging 30-75 thousand ppm. This shows various affect composition protein. tempe soybeans. may influence or peptides’ functional properties, such as antihypertensive antimicrobial properties. Continuous research vitro vivo should conducted explore properties soybean.